If most business is take out and you only use disposable plates so washing is just for actual pots and pans used in pizza / pasta making, can people justify having a smaller grease trap? We have one that's 90 gals? and have told we need one like 2000 gal based on number of meals served and hours of operations. That doesn't seem right. Any help?

You might find it useful to post your question at the PMQ Think Tank since that forum is used primarily by professional pizza operators, some of whom undoubtedly have had the same problem as you at some time.